Herbed Potato Salad

Finding the perfect potato salad recipe for summer gatherings and backyard cookouts can be surprisingly tricky. After all, you want something that’s creamy and flavorful, but not too heavy, and it needs to hold up well when sitting outside at picnics and potlucks without turning into a soupy mess.

Luckily, this classic potato salad hits all the right notes: it’s packed with fresh herbs and tangy pickles for tons of flavor, uses Yukon Gold potatoes that hold their shape beautifully, and comes together easily with ingredients you probably already have in your fridge.

What Kind of Potatoes Should I Use?

For potato salad, you’ll want to stick with waxy potatoes like red, white, or yellow varieties – they hold their shape much better after boiling compared to russets or other starchy potatoes. Small to medium-sized potatoes work best since they cook more evenly and are easier to cut into bite-sized pieces. I usually go for Yukon Golds because they have a naturally buttery flavor and creamy texture, but red potatoes are great too if you prefer a slightly firmer bite. Whatever you choose, just make sure all your potatoes are roughly the same size so they cook at the same rate.

Options for Substitutions

This potato salad is easy to customize based on what you have in your kitchen:

• Potatoes: Any waxy potato works great here – yellow, red, or white are all good choices. I’d avoid russets though, since they tend to fall apart and get mushy in potato salad.
• Sour cream and mayonnaise: You can adjust the ratio to your liking – use all mayo for a traditional style, or all sour cream for a tangier version. Greek yogurt also works as a lighter substitute for either one.
• Yellow mustard: Dijon mustard gives a slightly fancier flavor, or you can use whole grain mustard for some texture. Just stick with the same amount.
• Red onion: White or yellow onion works fine, or try green onions for a milder taste. If raw onion is too strong for you, soak the chopped pieces in cold water for 10 minutes, then drain well before adding.
• Dill pickle: Sweet pickles or bread and butter pickles can replace dill pickles if you prefer a sweeter salad. You could also use pickle relish – just reduce the amount to about 2-3 tablespoons.
• Fresh herbs: Use whatever herbs you have on hand or enjoy most. Dried herbs can work in a pinch – just use about 1 tablespoon total since they’re more concentrated.

Watch Out for These Mistakes While Cooking

Overcooking your potatoes is the fastest way to end up with mushy potato salad – test them with a fork after 15 minutes and remove them as soon as they’re tender but still hold their shape when pierced.

Skipping the step of adding vinegar to the warm potatoes is a missed opportunity, since warm potatoes absorb flavors much better than cold ones, giving your salad more depth.

Don’t forget to soak that chopped red onion in cold water for the full 10 minutes, as this removes the harsh bite and prevents it from overpowering the other flavors.

Finally, resist the urge to over-stir when combining everything – gentle folding keeps your potato pieces intact instead of turning them into mashed potatoes, and always taste before serving to adjust the salt and pepper.

What to Serve With Potato Salad?

Potato salad is a cookout staple that pairs perfectly with just about anything you’re grilling – think burgers, hot dogs, BBQ chicken, or ribs. It’s also great alongside fried chicken, whether you’re making it at home or picking it up from your favorite spot. For a full summer spread, serve it with corn on the cob, coleslaw, and baked beans to round out the meal. If you’re keeping things simple, potato salad works just as well next to a sandwich or as part of a picnic lunch with some fresh fruit and chips.

Storage Instructions

Store: Potato salad keeps well in the fridge for 3 to 5 days in an airtight container. The flavors actually get better after a day or two as everything melds together. Just give it a good stir before serving since the dressing can settle at the bottom.

Make Ahead: This is actually a great make-ahead dish! You can cook and dice the potatoes up to 2 days in advance, then toss everything together a few hours before serving. Some people like to add the eggs and fresh herbs right before serving to keep them at their best.

Serve: Potato salad tastes best when it’s slightly chilled but not ice cold. Take it out of the fridge about 15 minutes before serving to let it come to a cool room temperature. If it seems a bit dry after storing, you can stir in a spoonful of mayo or sour cream to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 16-20 g
• Fat: 45-55 g
• Carbohydrates: 160-180 g

Ingredients

For the potatoes:

• 2 lb Yukon Gold potatoes
• 1.5 teaspoons salt
• 1/2 medium red onion
• 1.5 tablespoons apple cider vinegar

For the dressing and mix-ins:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1.5 tablespoons yellow mustard
• 1/2 teaspoon celery seed
• 1/4 teaspoon granulated sugar
• 3 celery stalks, diced
• 1 large dill pickle, finely chopped
• 2 hard-boiled eggs, chopped
• 1/4 cup mixed fresh herbs (dill and chives)
• Salt to taste
• 1/2 teaspoon freshly ground black pepper

Step 1: Cook and Prepare the Potatoes

• 2 lb Yukon Gold potatoes
• 1 teaspoon salt

Place the Yukon Gold potatoes in a large pot and cover with cold water by about 2 inches.

Add 1 teaspoon of salt to the water and bring to a boil over high heat.

Once boiling, reduce heat to medium and simmer for 15-20 minutes until the potatoes are fork-tender but still holding their shape.

While the potatoes cook, prepare an ice bath by filling a large bowl with ice water.

Once cooked, immediately transfer the potatoes to the ice bath to stop the cooking process and cool them slightly.

Once cool enough to handle, peel away the skin (it should slip off easily) and cut the potatoes into bite-sized pieces, about 1-2 inches.

Step 2: Season the Warm Potatoes

• cooked potatoes from Step 1
• 1.5 tablespoons apple cider vinegar
• 0.5 teaspoon salt

While the cooked potatoes from Step 1 are still slightly warm, transfer them to a large mixing bowl.

Drizzle with the apple cider vinegar and sprinkle with 0.5 teaspoon salt.

Gently toss to coat the potatoes evenly—the warmth helps them absorb the vinegar and seasoning, which builds flavor into the salad.

I like to let the potatoes cool completely at room temperature while absorbing these flavors before adding the creamy dressing.

Step 3: Prepare the Vegetables and Proteins

• 1/2 medium red onion
• 3 celery stalks
• 1 large dill pickle
• 2 hard-boiled eggs
• 1/4 cup mixed fresh herbs

While the potatoes are cooling, dice the red onion and place it in a small bowl of cold water.

Let it soak for 10 minutes—this mellows the raw onion bite and makes it more palatable.

Meanwhile, dice the celery stalks and finely chop the dill pickle.

If the hard-boiled eggs aren’t already prepared, chop them into bite-sized pieces.

Finely chop the fresh dill and chives.

After 10 minutes, drain the soaked onion well and set all prepared vegetables and proteins aside.

Step 4: Build the Creamy Dressing

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1.5 tablespoons yellow mustard
• 1/2 teaspoon celery seed
• 1/4 teaspoon granulated sugar

In a small bowl, whisk together the sour cream, mayonnaise, and yellow mustard until smooth and well combined.

Add the celery seed and granulated sugar, stirring to incorporate evenly.

This dressing base will coat all the salad ingredients with a tangy, herbaceous flavor.

I prefer to make the dressing separately first so I can taste and adjust the seasonings before mixing it into the potatoes.

Step 5: Combine and Finish the Salad

• seasoned potatoes from Step 2
• creamy dressing from Step 4
• prepared vegetables and proteins from Step 3
• 1/2 teaspoon freshly ground black pepper
• Salt to taste

Add the creamy dressing from Step 4 to the cooled seasoned potatoes from Step 2.

Then fold in the prepared vegetables and proteins from Step 3—the drained red onion, celery, dill pickle, hard-boiled eggs, and fresh herbs.

Gently stir everything together with a spatula or wooden spoon until all ingredients are evenly coated with the dressing.

Taste the salad and adjust seasoning with additional salt and the freshly ground black pepper.

Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to chill completely.

Herbed Potato Salad

Delicious Herbed Potato Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 7 servings

Calories 1175 kcal

Ingredients

  

For the potatoes:

• 2 lb Yukon Gold potatoes
• 1.5 teaspoons salt
• 1/2 medium red onion
• 1.5 tablespoons apple cider vinegar

For the dressing and mix-ins:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1.5 tablespoons yellow mustard
• 1/2 teaspoon celery seed
• 1/4 teaspoon granulated sugar
• 3 celery stalks, diced
• 1 large dill pickle, finely chopped
• 2 hard-boiled eggs, chopped
• 1/4 cup mixed fresh herbs (dill and chives)
• Salt to taste
• 1/2 teaspoon freshly ground black pepper

Instructions

 

• Place the Yukon Gold potatoes in a large pot and cover with cold water by about 2 inches. Add 1 teaspoon of salt to the water and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for 15-20 minutes until the potatoes are fork-tender but still holding their shape. While the potatoes cook, prepare an ice bath by filling a large bowl with ice water. Once cooked, immediately transfer the potatoes to the ice bath to stop the cooking process and cool them slightly. Once cool enough to handle, peel away the skin (it should slip off easily) and cut the potatoes into bite-sized pieces, about 1-2 inches.
• While the cooked potatoes from Step 1 are still slightly warm, transfer them to a large mixing bowl. Drizzle with the apple cider vinegar and sprinkle with 0.5 teaspoon salt. Gently toss to coat the potatoes evenly—the warmth helps them absorb the vinegar and seasoning, which builds flavor into the salad. I like to let the potatoes cool completely at room temperature while absorbing these flavors before adding the creamy dressing.
• While the potatoes are cooling, dice the red onion and place it in a small bowl of cold water. Let it soak for 10 minutes—this mellows the raw onion bite and makes it more palatable. Meanwhile, dice the celery stalks and finely chop the dill pickle. If the hard-boiled eggs aren't already prepared, chop them into bite-sized pieces. Finely chop the fresh dill and chives. After 10 minutes, drain the soaked onion well and set all prepared vegetables and proteins aside.
• In a small bowl, whisk together the sour cream, mayonnaise, and yellow mustard until smooth and well combined. Add the celery seed and granulated sugar, stirring to incorporate evenly. This dressing base will coat all the salad ingredients with a tangy, herbaceous flavor. I prefer to make the dressing separately first so I can taste and adjust the seasonings before mixing it into the potatoes.
• Add the creamy dressing from Step 4 to the cooled seasoned potatoes from Step 2. Then fold in the prepared vegetables and proteins from Step 3—the drained red onion, celery, dill pickle, hard-boiled eggs, and fresh herbs. Gently stir everything together with a spatula or wooden spoon until all ingredients are evenly coated with the dressing. Taste the salad and adjust seasoning with additional salt and the freshly ground black pepper. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to chill completely.